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Tuna and nectarine salad with peach liqueur dressing
Serves 4 Starters and mains
Ingredients
- 4 ripe nectarines
- 2tsp olive oil
- 11⁄2tsp sea salt
- 2tsp aleppo pepper flakes (from a Middle Eastern supermarket)
- 400g-425g yellowfin tuna steaks, cut in 2 lengths
- 3tbsp pine nuts, toasted buckler leaf sorrel leaves, ivy-leaved toadflax leaves and flowers, oregano, savory or thyme flowers, to serve
For the dressing
- 2tbsp peach schnapps
- pinch of sugar
- 2tbsp olive oil
Method
Slice each nectarine into 10-12 wedges, depending on size, and toss them in 1 teaspoon of the olive oil. Mix the salt and aleppo pepper flakes and dust on to a plate. Press the tuna into this mixture to coat evenly and spoon over the rest of the oil on both sides. Heat a griddle pan and cook the tuna for 11⁄2 minutes per side. Place on a plate to rest. Clean out the pan and reheat. Griddle the nectarine wedges for about 1 minute per side or until nicely charred.
Slice the tuna into 21⁄2cm pieces and arrange on plates with the nectarines. When ready to eat, scatter over the green leaves and flowers and spoon over the dressing. Serve warm or cold.
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